Nobu Kuala Lumpur has introduced a Sake-pairing Omakase over 2 days only, on the 21st & 22nd of April 2017.
This seven-course menu will be paired with six of the restaurant’s premium Sake selections, Nobu The Sake Jyunmai Daiginjo, Hokusetsu Yukino Hibiki , Nobu The Premium Sake Daiginjo TK 40, Nobu Special Reserve 28 and Umeshu, Plum Wine.
A true show stopper, dinner started with this Zensai platter of Kumamoto oyster with raspberry salsa, sesame tofu and uni with caviar, and kinmedai tiradito with dashi jelly, paired with Nobu “The Sake” Jyunmai Daiginjo, an extremely fragrant sake.
At sunset, it’s pretty impressive to sit at the bar and watch the mixologist, weave his magic..
The full Sake-pairing Omakase menu comprises of the following dishes.
ZENZAI – Kumamoto oyster with raspberry salsa, Kinmedai tiradito with dashi jelly, Sesame tofu & uni with caviar Paired with: Nobu The Sake Jyunmai Daiginjo. The Oyster, Uni and Fish were faultlessly fresh. Succulent to the heavens. The floral bouquet and smokiness of this first sake was the perfect match for the robust, flavours of the Sea Urchin, yet gentle enough to compliment the subtle tiradito and briny oyster.
MUSHI-ZUSHI Chirashi sushi rice Madai,unagi, snowcrab, shrimp Sakuraf-fu, tamago, gingko nut and beans Paired with: Hokusetsu Jyunmai Shu Sado
This sushi rice is fragrant and well flavoured with the seafood stock – simply divine. The sake was on the sweet-side and as always, I usually gravitate towards dry sakes but this one match the bill well enough.
SASHIMI SALAD WITH SPINACH DRY MISO Kanpachi, kintoki dai Paired with: Hokusetsu Yukino Hibiki. Loved the dipping sauce than conferred a tart sourness to the salad. The salt on the side heightened the entire experience but be warned, one only needs a small dab of this. The spicy sake which had elements of pepper and lemon as an aftertaste, was a nice touch.
INANIWA WITH SHRIMP & SQUID WITH NORI SAUCE With Nori sauce Paired with: Nobu The Premium Sake Daiginjo TK 40. The nori sauce was the star of the show – unfortunately my noodles was overcooked and a little too soft. The sake food pair was sublime.
KOBE WITH QUINOA TABBOULEH SALSA Chickpea puree, zucchini flower & pickled purple carrot Paired with: Nobu Special Reserve 28 laced with yuzu juice. What’s there not to like about Kobe beef? Cooked a lush medium rare, the marbling was just too good for words. A sufficiently balanced pairing with a rather sweet sake – luckily they didn’t overdo the yuzu juice added to the sake. Still perhaps a drier sake would have been a better pair with this unctuous cut of fabulously well marbled beef.
CLEAR SOUP WITH CLAM with fish paste & kinome and finally, YUZU CREAM BRULEE &MOCHI paired with Umeshu, Plum Wine. All in all, a close to out of body experience.. pretty unreal, and incredibly delicious. Oh, bring me back to earth now will you. Priced at RM798, the exclusive Sake-pairing Omakase dinner is only available on April 21st and April 22nd, 2017. Book at 03.2164.5084 or Whatsapp 019.389.5085.
